How to Make It
Combine parsley, onion, poblano, and 1/2 cup each of the chicken broth and cilantro to the bowl of a food processor. Process until finely chopped, about 20 seconds.
Add herb mixture, rice, salt, olive oil, and remaining 1/2 cup broth to an Instant Pot, stirring to submerge rice completely in liquid. Cover with lid, and turn to “rice” setting, making sure steam valve is closed. When done, let stand for 10 minutes.
Open steam valve, and allow remaining steam to escape. Carefully remove lid, and fluff with a fork. Top with remaining 1/4 cup cilantro leaves, and serve immediately.